Best 3 Stuffed Zucchini Flowers Recipes

**Discover a delightful journey into the world of stuffed zucchini flowers, where delicate blossoms are transformed into culinary masterpieces.**

From the sun-kissed fields of Italy to the vibrant markets of Greece, stuffed zucchini flowers have captivated taste buds for centuries. These edible flowers, with their vibrant colors and delicate texture, are a true testament to nature's artistry. Join us as we embark on a culinary adventure, exploring three enticing recipes that showcase the versatility and flavors of stuffed zucchini flowers.

First, we'll tantalize your taste buds with a classic Italian rendition, where zucchini blossoms are filled with a savory mixture of ricotta cheese, herbs, and spices, then lightly fried until golden brown. Next, we'll transport you to the Mediterranean with a Greek-inspired recipe, featuring zucchini flowers stuffed with a combination of feta cheese, olives, and fresh herbs, capturing the essence of this vibrant cuisine.

Last but not least, we'll present a unique and innovative vegetarian recipe, where zucchini flowers are filled with a delightful combination of quinoa, vegetables, and a tangy sauce, creating a hearty and wholesome dish that's sure to impress. Whether you're a seasoned cook or just starting your culinary journey, these three recipes will guide you through the process of preparing and enjoying this extraordinary delicacy. Get ready to be captivated by the beauty and flavors of stuffed zucchini flowers!

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED ZUCCHINI BLOSSOMS

Stuffed Zucchini Blossoms image

One of the great joys in life for me and my wife are stuffed zucchini blossoms. We were first introduced to these delicious little bites of heaven on our first visit to Rome and have enjoyed them ever since.

Provided by Chef Dennis Littley

Categories Appetizer

Time 20m

Number Of Ingredients 13

Ingredients

12-15 Zucchini Blossoms
1/2 cup Ricotta Cheese
1 oz grated Romano Cheese
1 oz Shredded Mozzarella Cheese
1 egg- lightly beaten
Sea Salt and Black Pepper to taste
Pinch of Granulated Garlic
Cooking oil as needed
2 whole eggs
1/4 cup milk
1/4 cup flour
1/4 cup grated Romano
1 Tablespoon chopped Basil or Italian Parsley

Steps:

mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.
open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom not to make it bulge.
Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.
Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
Heat a large sauté pan and then add about 1/4 inch of cooking oil to the pan.
Dredge Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
Place finished blossom on paper towels to drain off any excess oil.
Place blossoms on serving tray and season with grated Romano cheese, sea salt and black pepper.

Nutrition Facts : Calories 71 kcal, Carbohydrate 3 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 53 mg, Sodium 95 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

Fried Cheese-Stuffed Zucchini Blossoms image

Provided by Giada De Laurentiis

Categories appetizer

Time 16m

Yield 8 blossoms

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1 cup sparkling water
3/4 teaspoon kosher salt, plus extra for seasoning
1/3 cup (2 ounces) goat cheese, at room temperature
2 tablespoons (1 ounce) cream cheese, at room temperature
2 teaspoons heavy cream
1 tablespoon chopped fresh basil leaves
1 green onion, finely chopped
Freshly ground black pepper
8 zucchini blossoms* see Cook's Note
Vegetable oil, for frying

Steps:

In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
Season with salt and serve with your favorite marinara sauce or vinaigrette.

STUFFED ZUCCHINI FLOWERS

Stuffed Zucchini Flowers image

Provided by Moira Hodgson

Categories appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2/3 cup flour
1 cup water
2 tablespoons safflower oil
Pinch salt
1 egg white
1 cup fresh mozzarella cheese
Freshly ground pepper
3 anchovies chopped fine
Vegetable oil to come 3/4 up the sides of the frying pan
Coarse salt to taste

Steps:

Make the batter. Sift the flour into a large bowl and add the water gradually, beating constantly until the mixture is smooth. Beat in the oil and salt (this can all be done in a food processor).
Beat the egg white until thick and set aside.
Cut the mozzarella into small pieces. Season with pepper.
Stuff the flowers with cheese and a little anchovy, folding over the petals to enclose it.
Heat the oil in a large skillet.
Beat the batter, fold in the egg white and dip each flower into it, scraping off the excess on the side of the bowl. Put the flowers a few at a time into the hot oil and cook, turning once, until they are golden brown on both sides. Drain on paper towels. Sprinkle with salt and serve hot.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 5 grams, Sodium 323 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

Choose fresh, vibrant zucchini flowers for the best results.
Handle the flowers gently to avoid tearing the delicate petals.
Use a variety of fillings to create different flavor combinations.
Be careful not to overstuff the flowers, as they can become soggy.
Cook the flowers until the batter is golden brown and the filling is heated through.
Serve the flowers immediately, while they are still hot and crispy.

Conclusion:

Zucchini flowers are a delicious and versatile ingredient that can be used to create a variety of dishes. Whether you are looking for a simple appetizer or a more elaborate main course, stuffed zucchini flowers are sure to please. With their delicate flavor and beautiful appearance, they are a perfect addition to any summer meal. So next time you see zucchini flowers at the market, be sure to pick up a few and try one of these recipes. You won't be disappointed!